Red Velvet Oreo Cheesecake

Are you looking for a show-stopping dessert that combines the rich flavors of red velvet and creamy cheesecake? If so, the Red Velvet Oreo Cheesecake is your answer! This dessert not only looks stunning but also delivers a delicious taste that everyone will love. With layers of red velvet cake, a creamy Oreo cheesecake filling, and a delightful chocolate ganache, it’s perfect for special occasions or simply to treat yourself.

Why Make This Recipe

There are so many reasons to make the Red Velvet Oreo Cheesecake! First, it’s a unique twist on a classic dessert that blends two favorites: red velvet cake and cheesecake. The addition of Oreos adds a wonderful crunch and flavor that makes this dessert even more enjoyable. Plus, the vibrant red color makes it visually appealing, making it a great centerpiece for any gathering or celebration.

How to Make Red Velvet Oreo Cheesecake

Ingredients

1 1⁄2 cups all-purpose flour
2 teaspoons unsweetened cocoa powder
1⁄2 teaspoon salt
1⁄2 cup unsalted butter, softened
1 cup granulated sugar
1⁄2 cup sour cream, room temperature
1⁄4 cup vegetable oil
2 teaspoons pure vanilla extract
2 large eggs, room temperature
4 teaspoons red food coloring
2⁄3 cup buttermilk, room temperature
1 teaspoon baking soda
1 teaspoon white vinegar
10 Oreos, filling removed (crushed)
3 (8 oz) packages cream cheese, room temperature
Reserved Oreo filling
1 cup granulated sugar
1 tablespoon cornstarch or 3 tablespoons all-purpose flour
1 cup sour cream, room temperature
1 tablespoon pure vanilla extract
3 large eggs, room temperature
1 large egg yolk
15 Oreos, chopped
1 cup dark chocolate chips
1⁄2 cup heavy cream
1 can store-bought cream cheese frosting
8 Oreos, chopped

Directions

Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan by lining it with parchment paper and greasing the sides. Also, prepare an 8-inch cake pan and set aside.
To make the red velvet cake batter, whisk together the flour, cocoa powder, and salt in a medium bowl. In a larger bowl, cream the softened butter and sugar until light and fluffy. Mix in the sour cream, vegetable oil, vanilla extract, and eggs one by one. Add the red food coloring until the mixture is evenly colored. Alternate adding the dry ingredients and buttermilk, finishing with the dry ingredients. Stir in the baking soda and vinegar.
Divide the batter equally between the two prepared pans. Bake for 18-20 minutes or until a toothpick comes out clean. Allow the layers to cool in the pans. Then lower the oven temperature to 300°F (150°C).
For the cheesecake filling, beat the cream cheese and reserved Oreo filling together until creamy. Add sugar, cornstarch, sour cream, and vanilla extract. Gradually mix in the eggs, one at a time, until you have a smooth mixture. Fold in the crushed Oreo wafers and chopped Oreos.
Assemble the cheesecake by pouring the cheesecake filling over one red velvet cake layer in the springform pan. Set up a water bath by placing the springform pan inside a larger pan filled with boiling water. Bake at 300°F for 1 hour and 30 minutes. Once done, let it cool in the oven for 30 minutes, then leave the door cracked for another 30 minutes. After that, cool to room temperature and refrigerate for 6-8 hours.
To make the ganache, microwave the chocolate chips and heavy cream in 30-second intervals, stirring in between, until smooth. Pour it over the center of the chilled cheesecake and refrigerate for another hour.
For decoration, crumble the second red velvet cake and use the crumbs to coat the sides of the cheesecake. Spread cream cheese frosting around the edges and gently press the crumbs into the sides. Top with chopped Oreos and more crumbs. Slice and enjoy!

How to Serve Red Velvet Oreo Cheesecake

Serve the Red Velvet Oreo Cheesecake chilled. It’s perfect for gatherings, birthday celebrations, or any time you want to impress family and friends. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

How to Store Red Velvet Oreo Cheesecake

Store any leftovers in the refrigerator. Keep it covered to maintain freshness. It’s best consumed within 3-5 days, but the taste may improve as the flavors meld together over time.

Tips to Make Red Velvet Oreo Cheesecake

Make sure all ingredients are at room temperature for better mixing and a smoother texture.
Be careful not to overmix the cheesecake filling after adding the eggs to prevent cracks.
Use high-quality cocoa powder for a richer chocolate flavor in the cake.

Variation

If you’re looking to change things up, try adding different flavored cookies instead of Oreos. You can also make a vanilla or chocolate ganache for topping.

FAQs

1. Can I use a different color food coloring?
Yes, you can use any color food coloring to create a festive look, but red is traditional for red velvet.

2. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese for a lighter version of this cheesecake.

3. Can I freeze Red Velvet Oreo Cheesecake?
Yes, you can freeze it by wrapping it tightly in plastic wrap. Thaw it in the refrigerator overnight before serving.

Enjoy making and sharing your Red Velvet Oreo Cheesecake!